Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Each of these recipes uses 12 peeled, hard-cooked eggs.
The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for 5 minutes.
Pack no more than one dozen peeled, hard-cooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly).
There needs to be plenty of pickling solution, and enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover, and refrigerate immediately.
For the pickled beans, place beans in medium
.\tWhisk the water, honey, whey, apple cider vinegar and salt until
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
Mix all the chopped vegetables and fruit together - making sure that they are cut into a similar size.
Stir the grated horseradish into the sour cream - bit by bit, checking for taste after each addition.
Then add the chopped vegetables and fruit to the horseradish and sour cream mixture.
Put into an attractive serving bowl and sprinkle with chopped dill.
Serve with the Smorgasbord, or with cold cuts, quiches and pickled fish. Also wonderful to take on a picnic.
To Make The Apple Filling: In a large skillet
lean. Cool thoroughly, inject with apple butter in the center of
Combine vinegar, sugar and 1/2 cup water in a medium saucepan over low heat. Cook, stirring, for 3 mins, or until sugar dissolves. Bring to a boil then reduce heat and stir in corn, onion, cucumber, chili, coriander and turmeric. Cook for 2 mins, or until corn is tender. Let cool.
Meanwhile, cook hot dogs in boiling water for 5 mins, or until heated through. Drain. Place a grill pan over medium heat. Grill hot dogs and buns for 3 mins, or until golden brown. Arrange hot dogs in buns. Serve with pickled corn.
efore browning. Currants can be pickled 1 week ahead; cover and
Blanch apple slices (you may need to
PICKLED RED ONION AND TOMATO SALSA:.<
pices were used.
This recipe may also be made with
Bring mixture to a boil.
Cool before pouring on cabbage to make kraut.
You can make pickled beans or corn; cook until tender.
No seasoning on these.
Grate or shred cabbage into very thin slivers.
Place cabbage in a porcelain bowl.
Add 1/2 cup of olive oil.
Add 1/4 cup of Apple cider vinegar (I like the organic one).
Add 2 to 3 tablespoon of raw honey.
Toss and mix everything together and add salt & pepper to taste.
Store in glass jar(s). Keeps fresh for a long time.
The ratio can be adjusted to your taste. If you like it more tart, add more vinegar and so on.
nder cold running water add apple and onions to vinegar mixture
aisins in either water or apple juice. Set aside.
Melt
emains of the onion, tomato, apple mix into a pan and
br>To prepare the Raifort Apple Pie --
Preheat oven to
Put cake mix, apple pie filling, eggs and cinnamon into mixing bowl. Stir together. Turn into greased 9 x 13 inch baking pan.
Mix butter, sugar and flour together until crumbly. Sprinkle over top. Bake in 350 f oven for about 50 minutes or until it tests done with a toothpick. Serve warm or cool. Cuts into 16 generous pieces.
OPTION: Also tasts great served warm with vanilla icecream! :).
NOTE: 1 hour time allocated in recipe includes prep time.